Ingredient for 6 persons:
- 2 aubergines;
- 2 garlic cloves;
- 400 gr. of tomato pulp;
- 100 of Frascheri’s grated Grana Padano cheese;
- 100 ml of white wine;
- 400 ml of Frascheri’s High Quality fresh whole milk;
- 40 g of flour;
- 50 g of Frascheri butter;
- 700 minced beef meat;
- 2 Frascheri egg yolks;
- 2 tbsp of extra virgin olive oil;
- 1 tsp of cinnamon;
Wash, dry and cut the aubergines in ½ cm thick slices. Grill on a very hot iron grill pan and put the slices apart on a tray for a little while.
Heat up the oil with the garlic in a frying pan. Brown the meat and pour over the wine. Take out the garlic and add tomato, cinnamon, salt and pepper. Cover the pan with a lid and cook for about 15 minutes. Now, continue with the béchamel: mix butter and flour in a pan, slowly pour the milk into the butter and be careful that no lumps are formed. Also add cheese, egg yolks and nutmeg. Stir until your béchamel is thick.
Put the aubergine in a previously oiled pan and cover them with half of the meat sauce. Repeat this stage another time, aubergine and meat sauce. Pour the béchamel on top, covering it completely. As a final touch, sprinkle it with some grated Grana Padano cheese. Cook in oven at 180° C for about 40 minutes. Leave your moussaka to cool for about 10 minutes before you serve it.